In a large soup pot or Dutch oven, warm the roasted garlic Alfredo sauce over medium heat. Pour in about 4 cups of water and add the shredded rotisserie chicken, Italian seasoning, salt, and pepper. Stir well to combine all the ingredients, then bring the mixture to a gentle boil, watching for bubbles to form, about 5-7 minutes while stirring occasionally.

Once your soup base reaches a simmer, gently stir in the potato gnocchi. Cook the gnocchi for 3-8 minutes, or until they float to the surface, indicating they are cooked through. Then, fold in the fresh spinach, adding vibrant color and nutrients. Continue cooking for another minute until the spinach wilts and blends into the soup.

Once the spinach has cooked down, remove the Chicken Gnocchi Pesto Soup from heat. Ladle the hot soup into bowls and finish each with a generous teaspoon of prepared pesto for an aromatic finish. Serve immediately, possibly alongside crusty bread for a comforting meal that’s perfect for cozy nights.